Saturday, December 15, 2012

Warm & Chewy Cranberry Walnut Bread

Makes 8-10 slices

1 1/2 cups all purpose flour, sifted
1/2 cup whole wheat flour, sifted
2 tbsp. agave syrup + 2 tbsp. sugar (or your favorite combination of sweeteners)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 cup chopped fresh cranberries (it was half of the small bag of fresh berries for me)
1/4 cup chopped walnuts
1 egg
3/4 cup orange juice (& orange zest if you have some)
2 tbsp. canola oil
1/2 tsp. ea. of ground cinnamon and nutmeg

Preheat oven to 350 degrees. Sift together the flours, baking powder, baking soda, and salt in a large bowl. Stir in the white sugar, cinnamon, and nutmeg. 

Chop the cranberries in a food processor until the berries are at least cut in half or smaller. Stir the chopped cranberries into the dry ingredients and coat. Create a well in the dry mixture and combine the beaten egg, agave syrup, orange juice, oil and chopped walnuts. Mix until everything is moist. 

Spray a 9x5x3" loaf pan with oil and fill with bread batter. Bake for 45 minutes or until golden brown and a toothpick poked into the center comes out clean. Let cool before slicing.

I love to eat this for breakfast in the winter. I warm up a slice and smear with cream cheese! Of course it is great on its own... or with yogurt on top. It makes the house smell great and is a hit with guests.

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